Mutton Sukka

Recipe Name:
Mutton Sukka
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Serves:
4 people
Description:
Mutton Sukka is a spicy and flavorful dry mutton dish from the coastal regions of Maharashtra and Karnataka. It is made by cooking tender mutton pieces with a blend of aromatic spices, coconut, and onions until the flavors meld together, resulting in a rich and delicious dish.
Why You Will Love It:
You will love Mutton Sukka for its robust flavors and tender mutton pieces that are infused with spices and coconut. This dish is perfect for spice enthusiasts and pairs well with steamed rice, roti, or traditional neer dosa.
Key Ingredient:
Mutton (goat meat)
Ingredients:

• 500 grams mutton, cut into small pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1/2 cup freshly grated coconut
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit lengthwise
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

• Heat oil in a pressure cooker or heavy-bottomed pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
• Add chopped onions and green chilies to the pan. Sauté until onions turn golden brown.
• Add ginger-garlic paste to the pan. Sauté for 2-3 minutes until the raw smell disappears.
• Add chopped tomatoes to the pan. Cook until tomatoes are soft and oil starts to separate.
• Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 3-4 minutes until the spices are fragrant.
• Add mutton pieces to the pan. Mix well to coat the mutton with the spice mixture.
• Cook the mutton for 5-7 minutes, stirring occasionally, until it is lightly browned.
• Add freshly grated coconut to the pan. Mix well to combine with the mutton and spices.
• If using a pressure cooker, add 1/2 cup of water to the pan. Close the lid and pressure cook for 3-4 whistles or until the mutton is tender and cooked through. If using a pan, add 1-2 cups of water, cover, and simmer until the mutton is tender, stirring occasionally and adding more water if needed.
• Once the mutton is cooked and the gravy has thickened, add garam masala powder and mix well.
• Cook the Mutton Sukka on medium-high heat for another 5-7 minutes, stirring continuously, until the gravy reduces and coats the mutton pieces evenly.
• Garnish with fresh coriander leaves and remove from heat.

Serving:

• Serve hot Mutton Sukka as a main dish with steamed rice, roti, or neer dosa.

Recipe Notes:

• Adjust the spice levels according to your preference.
• Mutton can also be marinated with yogurt and spices for added flavor before cooking.
• Ensure the mutton is cooked until tender and the flavors are well blended.

Enjoy the spicy and aromatic Mutton Sukka, a classic dish from coastal cuisine that will tantalize your taste buds!